Page 229 - The Forager’s Guide to Wild Foods
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Deer Mushroom, Pluteus

                   cervinus (PLUTEACEAE)













































        DEER MUSHROOM is a brown mushroom with close            sent with 2-5 short prongs at the apex; Spore print:
        gills that grow free of the stem. It fruits exclusively   brownish pink
        on wood, including decaying  logs and sawdust, of-      EDIBLE PARTS:  cap, stem
        ten favoring hardwood trees. Widely distributed and
                                                                KEY MEDICINAL USES: This fungus has shown evi-
        common, it appears alone or in groups during the
                                                                dence of antitumor effects.
        spring and autumn.
                                                                HOW TO EAT: The deer mushroom’s tender flesh is
        CAP: The cap is 2-5.5 inches (5-14cm) across. Begin-
                                                                pleasant-tasting  when  firm.  However,  it  spoils  easi-
        ning convex, it matures to a broadly convex or flat-
                                                                ly, especially in warmer temperatures. Refrigerate as
        tened shape, sometimes with a low, rounded hump
                                                                soon as you can. While young mushrooms may have
        at the center. The cap’s color is dark to drab brown,
                                                                slightly attached gills, harvest only free-gilled speci-
        occasionally with whitish margins. The surface may
                                                                mens as a precaution.
        be wrinkled in young mushrooms, becoming smooth
                                                                ROASTED DEAR MUSHROOMS WITH HAZELNUTS:
        or minutely hairy with radial streaks. It turns slightly
                                                                Ingredients: 8 oz. (230g) mushrooms (sliced), 4 tbsp.
        viscid when wet, drying quickly. Occasionally, the soft
                                                                butter (cubed), 2 tbsp. chives (chopped), salt, pepper,
        white flesh has a radish-like scent.
                                                                ½ cup chopped hazelnuts (fire-toasted). On a sheet of
        GILLS: The broad gills are white, becoming flesh pink
                                                                foil, place mushrooms, butter, chives, salt pepper. Fold
        with age. Growing close or crowded, they are notably
                                                                edges over securely, forming an envelope. Roast near a
        free from the stem.
                                                                fire for 15 min. Toss in a bowl with hazelnuts.
        STEM: Measuring 2-5 inches (5-13cm) long and 0.2-
                                                                POISONOUS LOOK-ALIKES: Entoloma spp. - grows
        0.6 inches (5-15mm) thick, the stem is nearly equal or
                                                                from the ground; gills are attached to the stem and
        enlarging at the base. It is firm, dry and white, often
                                                                often  notched.  Amanita  spp.  -  Stem  with membra-
        with fine brownish hairs.                               nous ring, or volva, or both. Cap easily separates from
        SPORES: 5.5-8 x 4-6 µ, elliptical, smooth; Cystidia pre-  the stalk.
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